Description
Discover how to make the perfect empanada dough from scratch with this easy-to-follow recipe. Your homemade empanadas will never be the same!
Ingredients
- – 4 cups (480g) all-purpose flour
- – 14 tablespoons (200g) cold unsalted butter, cut into cubes, or vegetable oil
- – 1/2 teaspoon (3 ml) salt
- – 1/2 to 3/4 cup (120 to 180ml) warm water, or milk
- – 1 egg, at room temperature and whisked
- – 1 egg
- – 2 tablespoons (30ml) water
Instructions
- Use your fingers, a fork, or a pastry blender to incorporate the butter into the flour until it resembles coarse crumbs. Add the salt and mix.
- Mix in 1/2 cup of water and the beaten egg, stirring until a dough begins to form.
- Place the dough on a floured surface. Bring it together into a cohesive ball. If it feels dry, gradually add more water, up to a total of 3/4 cup. Knead for approximately 5 minutes. Alternatively, a stand mixer can be used for kneading.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to 2 hours for optimal results. Refrigerated dough can last up to 72 hours. Chilling helps relax the gluten, making the dough easier to handle and the crust flakier.
- Divide the dough into 22 to 25 pieces, weighing about 1.5 oz each. Shape each into a ball. Roll each ball into a circle, 5 to 6 inches in diameter, on a lightly floured surface, or use a tortilla press. Alternatively, place the ball between parchment paper and flatten with a rolling pin.
- Spoon 2 to 3 tablespoons of filling onto the center of each dough circle. Fold and seal the edges, using a fork or an empanada press. For a traditional look, twist and press the edges by hand. Refer to the video for detailed folding techniques.
- For baking, preheat the oven to 375°F. Whisk an egg with water to create an egg wash. Arrange the filled empanadas on a parchment-lined baking sheet and brush with the egg wash. Bake for 25 to 27 minutes until the tops are golden. Let them cool for 10 minutes before serving.
- For frying, heat about 1 inch of oil in a deep skillet over medium-high heat. Fry 2 to 3 empanadas at a time, turning until golden brown. The filling is pre-cooked, so focus on cooking the dough.
Notes
- For a buttery and flaky crust, ensure the unsalted butter is cold and cut into cubes before mixing with the flour.
- Adjust the liquid (water or milk) gradually while mixing to achieve the right dough consistency.
- Properly seal the empanadas’ edges using a fork, empanada press, or by twisting and pressing by hand to prevent filling leakage.
